KR950002605A - Manufacturing method of rice cake - Google Patents

Manufacturing method of rice cake Download PDF

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Publication number
KR950002605A
KR950002605A KR1019930014244A KR930014244A KR950002605A KR 950002605 A KR950002605 A KR 950002605A KR 1019930014244 A KR1019930014244 A KR 1019930014244A KR 930014244 A KR930014244 A KR 930014244A KR 950002605 A KR950002605 A KR 950002605A
Authority
KR
South Korea
Prior art keywords
weight
amylase
manufacturing
rice cakes
rice cake
Prior art date
Application number
KR1019930014244A
Other languages
Korean (ko)
Other versions
KR960006566B1 (en
Inventor
육철
조석철
Original Assignee
안기영
두산종합식품 주식회사
성우경
두산기술원 연구조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 안기영, 두산종합식품 주식회사, 성우경, 두산기술원 연구조합 filed Critical 안기영
Priority to KR1019930014244A priority Critical patent/KR960006566B1/en
Publication of KR950002605A publication Critical patent/KR950002605A/en
Application granted granted Critical
Publication of KR960006566B1 publication Critical patent/KR960006566B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 저장 및 유통과정중에 떡이 굳는 것을 지연시킬 수 있는 떡의 제조방법에 관한 것으로, 좀 더 구체적으로는 떡의 제조시 분쇄한 원료성분에 대하여 효소를 0.01~0.1중량%로 단독 또는 5~20중량%의 가공전분과 함께 첨가하여 떡을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing rice cakes, which can delay the hardening of rice cakes during storage and distribution, and more specifically, 0.01 to 0.1% by weight of enzymes relative to the raw materials ground during the production of rice cakes. The present invention relates to a method for preparing rice cake by adding together with -20% by weight of processed starch.

Description

떡의 제조방법Manufacturing method of rice cake

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (5)

떡의 제조방법에 있어서, 분쇄한 원료성분에 대하여 효소를 0.01~0.1중량%로 단독 또는 5~20중량%의 가공전분과 함께 첨가하는 것을 특징으로 하는 떡의 제조방법.A method of producing rice cakes, wherein the enzyme is added in an amount of 0.01 to 0.1% by weight or alone with 5 to 20% by weight of processed starch based on the pulverized raw material. 제 1 항에 있어서, 상기 효소가 α-아밀라제, β-아밀라제 또는 풀루라나제인 것을 특징으로 하는 떡의 제조방법.The method of claim 1, wherein the enzyme is α-amylase, β-amylase or pullulanase. 제 2 항에 있어서, 상기 α-아밀라제가 0.01~0.05중량%, β-아밀라제가 0.01~0.1중량% 또는 풀루라나제가 0.01~0.1중량%인 것을 특징으로 하는 떡의 제조방법.The method of claim 2, wherein the α-amylase is 0.01 to 0.05% by weight, the β-amylase is 0.01 to 0.1% by weight or the pullulanase is 0.01 to 0.1% by weight. 제 1 항에 있어서, 상기 가공전분이 초산전분 또는 하이드록시프로필전분임을 특징으로 하는 떡의 제조방법.The method of claim 1, wherein the processed starch is acetic acid starch or hydroxypropyl starch. 제 1 항에 있어서, 상기 효소를 첨가후 원료성분을 20~50℃에서 0.5~3시간동안 방치하여 숙성시킴을 특징으로 하는 떡의 제조방법.The method of claim 1, wherein after adding the enzyme, the raw material ingredients are left at 20 to 50 ° C for 0.5 to 3 hours to mature. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930014244A 1993-07-26 1993-07-26 Processing method of rice cake KR960006566B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930014244A KR960006566B1 (en) 1993-07-26 1993-07-26 Processing method of rice cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930014244A KR960006566B1 (en) 1993-07-26 1993-07-26 Processing method of rice cake

Publications (2)

Publication Number Publication Date
KR950002605A true KR950002605A (en) 1995-02-16
KR960006566B1 KR960006566B1 (en) 1996-05-20

Family

ID=19360084

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930014244A KR960006566B1 (en) 1993-07-26 1993-07-26 Processing method of rice cake

Country Status (1)

Country Link
KR (1) KR960006566B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030030560A (en) * 2001-10-11 2003-04-18 김상철 Instant food of sliced rice cake capable of being preserved for a long time at ambient temperature, and method for preparing the same

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101024019B1 (en) * 2010-02-03 2011-03-29 오준민 Manufacturing method of a steamed rice-cake using enzyme
KR101254381B1 (en) * 2010-06-15 2013-04-12 한경대학교 산학협력단 A rice cake manufacture method for mixed enzyme
KR101298499B1 (en) * 2011-08-31 2013-08-21 대상 주식회사 Compositions for rice cake premix for cooking by microwave oven and preparation method of instant rice cake using thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030030560A (en) * 2001-10-11 2003-04-18 김상철 Instant food of sliced rice cake capable of being preserved for a long time at ambient temperature, and method for preparing the same

Also Published As

Publication number Publication date
KR960006566B1 (en) 1996-05-20

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